Roasted Garlic Whipped Butternut Squash is easy and incredibly flavorful. Roasted garlic and tender butternut squash are whipped with butter for an incredible yet simple fall side dish. Yields about 2½ cups and will serve 5 (1/2-cup) servings.
Sometimes the best recipes consist of very few ingredients.
And those recipes are usually my favorite. In this whipped roasted garlic butternut squash recipe, a quartered butternut squash is roasted alongside a whole head of garlic. Once cooled a bit, both are thrown together in a food processor with butter and pureed until smooth.
The end result is velvety smooth whipped butternut squash that’s not only easy but both addictively delicious and flavorful.
To Make Roasted Garlic Whipped Butternut Squash You Will Need:
- butternut squash – You will need a 2-1/2 pound squash for this recipe.
- garlic – Try to use a large, firm head of garlic without any blemishes or missing cloves.
- olive oil – Aids in softening. the squash and garlic while roasting.
- kosher salt – Enhances flavors and also helps to soften while roasting.
- unsalted butter – Lends richness and flavor.
- freshly ground black pepper – Adds distinct bite and flavor.
Preheat your oven to 375° (or 190℃).
Quarter a 2 to 2½ pound butternut squash. Place it on a rimmed baking sheet, drizzle or brush with olive oil and season with a pinch of kosher salt.
Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt, and if you want, some freshly ground black pepper.
Fold up the edges, crimping tightly to form a pouch or purse and place it on the pan with the squash. Roast for 55 minutes, remove the garlic pouch and continue to roast the squash for an additional 25 to 30 minutes, or until very tender.
Once the garlic is cool and safe enough to handle unwrap.
Meanwhile allow the squash to cool until safe to handle.
To the bowl of your food processor, fitted with the blade attachment, use a spoon to scoop out the flesh of the squash and add it in along with 4 tablespoons unsalted butter, all of the roasted garlic, and 1/2 teaspoon salt and some freshly ground black pepper to taste.
Secure the blade and process until smooth. Taste and add more salt and pepper as needed.
What Can I serve With Roasted Garlic Whipped Butternut Squash?
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Roasted Garlic Whipped Butternut Squash
Ingredients
- 2 to 2½ pounds butternut squash, quartered
- 1 tablespoon olive oil
- kosher salt
- 1 large head of garlic, top 1/3 cut off
- 4 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375° (or 190℃).
- Quarter your butternut squash. Place it on a rimmed baking sheet, drizzle or brush with a little of olive oil and season with a pinch of kosher salt.
- Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with remaining olive oil and season with a pinch of salt, and if you want, some freshly ground black pepper. Fold up the edges, crimping tightly to form a pouch or purse and place it on the pan with the squash.
- Roast for 55 minutes, remove the garlic pouch and allow the garlic to cool. Meanwhile continue to roast the squash for an additional 25 to 30 minutes, or until very tender. Once roasted, allow it to cool until safe to handlle.
- To the bowl of your food processor, fitted with the blade attachment, use a spoon to scoop out the flesh of the squash and add it in along with the unsalted butter, all of the roasted garlic (you can squeeze it in or pluck out with the tines of a fork), and season with 1/2 teaspoon salt and some freshly ground black pepper to taste.
- Secure the lid and process until very smooth. Taste and add more salt and pepper as needed.
Notes
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